*optional. Found in health food stores of the health food section of some grocery stores.

To make the Butternut Squash Sauce:

Place the frozen, cubed butternut squash in a skillet over medium high heat. Season with the rosemary, garlic powder, maple syrup, olive oil, salt, pepper, nutritional yeast, orange juice and orange zest. Cook for 3-5 minutes, working the seasonings into the squash with a fork, until the squash has softened into a lightly mashed mixture.

Bring a large pot of water to a boil over high heat and begin cooking the orecchiette according the package directions.

To make the chickpeas:

Place the olive oil and chopped onion in a skillet over medium-high heat. Cook the onions for 4-5 minutes, or until they become translucent.

Add the chickpeas and diced Portobello mushroom to the pan and season with the cinnamon and lemon juice. Cook for another 4-5 minutes, or until the chickpeas begin to brown and the Portobellos begin to become tender.

Add the almonds and sauté for just 1 minute more.

To complete the Winter Harvest Citrus Pasta:

Drain the orecchiette when it has completed cooking. Toss the cooked pasta with a few dashes extra virgin olive oil and nutritional yeast, if using.

Toss the pasta with the butternut squash sauce until fully coated. Fold in the chickpeas.

Serve in a bowl with fresh orange slices and a dash of orange zest on top.